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Evaporated milk, semi-sweet chocolate chips and a little vanilla make a creamy Quick Chocolate Fudge Sauce you&#039;ll have trouble putting down. Have your ice cream ready to serve because if you taste this sauce beforehand you might not be able to put it down.

Quick Chocolate Fudge Sauce

(12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk

(12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

vanilla extract

Combine evaporated milk and morsels in mediumheavy-duty saucepan.Cook over low heatstirring frequentlyuntil morsels are melted.Remove from heat; stir in vanilla extract.

Serve warm as a dipping sauce for fresh fruit or spoon over ice cream or cake.Store remaining sauce tightly covered in refrigerator. Recipe makes 2 cups.

This luscious, creamy Chocolate Chip Cheesecake is dotted with delicious mini morsels and makes a great dessert for any occasion.

Chocolate Chip Cheesecake

chocolate sandwich cookies (about 15)

buttermelted

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morselsdivided

cream

sugar

eggs

all-purpose flour

NESTLÉ® CARNATION® Evaporated Milk

sour cream

Combine cookie crumbs with butter in medium bowl until moistened; press onto bottom of ungreased 9-inch springform pan. Sprinkle with 1 cup morsels.

Beat cream cheesesugar and vanilla extract in large mixer bowl until smooth. Beat in eggs and flour. Gradually beat in evaporated milk and sour cream. Pour over crust. Sprinkle with remaining morsels.

Bake for 25 minutes. Cover loosely with foil.

Bake for an additional 30 to 40 minutes or until edge is set but center still moves slightly. Place in refrigerator immediately; refrigerate for 2 hours or until firm. Remove side of springform pan.

Note: Cheesecake may be baked in 13 x 9-inch baking pan. Prepare as above. Bake in preheated 300° F. oven for 20 minutes. Cover loosely with foil. Bake for an additional 20 to 30 minutes.

Try a new twist to carrot cake—add pumpkin!

Pumpkin Carrot Cake

baking soda

cinnamon

salt

milk

lemon juice

LIBBY'S® 100% Pure Pumpkin

brown sugar

vegetable oil

(8 ounces) crushed pineappledrained

(about 3 medium) carrotsgrated

coconutflaked

nutschoppeddivided

cream cheeseat room temperature

buttersoftened

sugarsifted

orange juice

orange peel

Preheat oven to 350° F.Grease two 9-inch-round cake pans.

Combine flourbaking sodacinnamon and salt in small bowl.Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).

Beat eggspumpkingranulated sugarbrown sugaroilpineapplecarrots and milk mixture in large mixer bowl; mix well.Gradually add flour mixture; beat until combined.Stir in coconut and 1 cup nuts.Pour into prepared cake pans.

Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean.Cool in pans for 15 minutes.Remove to wire racks to cool completely.

Combine cream cheesebutter and sifted powdered sugar in large mixer bowl until fluffy.Add vanilla extractorange juice and grated orange peel; beat until combined.

Frost between layerson sides and top of cake with Cream Cheese Frosting.Garnish with remaining nuts.Store in refrigerator.

Chocolate Peppermint Cookies

unsalted butter

NESTLÉ® TOLL HOUSE® Baking Cocoa

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

candy caneschopped

vegetable shortening

candy canes

Mix flourcocoabaking soda and salt in a medium bowl. Set aside.

Mix butter and sugars in a stand mixer or with a hand mixer until light in color and homogenous. Add eggs and vanilla and mix until fluffy. Add dry ingredients and mix until combined. Stir in 1/2 cup morsels and 1/2 cup candies.

Place tablespoon sized balls onto cookie sheets lined with parchmentleaving 2 inches between each cookie. Bake 8-10 minutes until cookies are set. Remove from oven and place sheets on cooling rack. Let cookies cool before dipping in glaze.

Make the glaze by microwaving 1 cup morsels and shortening in a small microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervalsstirring until smooth. Line 2 baking sheets with wax paper.

Dip one cookie halfway into chocolate; shake off excess. Place on prepared baking sheet and sprinkle with chopped candy canes. Repeat with remaining cookieschocolate and candy canes. Refrigerate for 15 minutes or until coating is set.

Cookie Shots

(16.5 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough

Milk

Preheat oven to 350° F. Set aside cookie shot mold.

Place 2 squares of cookie dough into each well of the cookie shot mold. Press dough down to fill bottom of the wells.Gently press the tops of the molds into each moldbeing sure to center the tops before pressing. The dough will come up the sidescreating a cup shape.

Bake for 12- 14 minutes. Remove from oven and place on a cooling rack. Let cool to room temperature. Remove each shot glass from the mold. Trim tops as needed with a sharp paring knife.

Melt morsels according to package instructions. Using a small pastry brush or small spooncoat the bottom and inside of each cookie shot glass with the melted morsels in an even layer. Let the chocolate firm and solidify. Fill with drink of choice and enjoy.

The two ingredients which make these extraordinary cookies special are the combination of oats and butterscotch chips. TheseOatmeal Scotchies will disappear from your cookie jar in no time.

Oatmeal Scotchies

(2 sticks) butter

vanilla extract orange

oats

(11-ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

Combine flourbaking sodasalt and cinnamon in small bowl. Beat buttergranulated sugarbrown sugareggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture.Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

The perfect dessert for a sunny day. Fresh strawberries are kept shiny with a fruit-sweetened glaze.

Strawberry Cheesecake Pie

(6 ounces) graham cracker crumb crust

(5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Fat Free Milk

(8 ounces) fat free cream cheeseat room temperature

lemon peel

strawberries

strawberry jellywarmed

Place evaporated milkcream cheeseeggsugarflour and lemon peel in blender; cover. Blend until smooth. Pour into crust.

Bake for 35 to 40 minutes or until center is set. Cool completely in pan on wire rack. Arrange strawberries on top of pie; drizzle with jelly. Refrigerate for 2 hours before serving.

Piña Colada Gelatin

Nonstick cooking spray

(14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk

coconut Greek yogurt

pineappleundrained

pineapple juice

gelatin

coconut

Spray 15 dessert cups lightly with nonstick cooking spray; set aside.

Combine sweetened condensed milkyogurt and crushed pineapple in medium bowl; stir well.

Microwave pineapple juice in largemicrowave-safe bowl for 90 seconds or until hot. Sprinkle gelatin one packet at a time over hot juicewhisking vigorously after each addition until dissolved.

Stir gelatin mixture into yogurt mixture. Pour about 1/3 cup of mixture into each dessert cup. Refrigerate for 2 hours or until firm.

A magical dessert with the colorful touch of strawberries to fill your next gathering at home with joy.

Gelatin with Strawberries

water

(14 ounces) NESTLÉ® LA LECHERA® Sweetened Condensed Milk

unflavored gelatindissolved in 1/4 cup warm water

Heat evaporated milk and water in medium saucepan until boiling. Remove from heat; add the LA LECHERA Sweetened Condensed Milk and vanilla extract. Mix well and set aside.

Add gelatin mixture; stir until the gelatin is dissolved.

Add strawberries and transfer the mixture to a round gelatin mold; refrigerate until set. Unmold and serve.

Everyone will adore these Chocolate-Filled Strawberries which are perfect for snacks, dessert buffets and entertaining. The easy-to-make recipe can be made before your guests arrive.

Chocolate-Filled Strawberries

(8 ounces) cream cheeseat room temperature

NESTLÉ ABUELITA Chocolate Syrup

each) NESTLÉ CARLOS V Milk Chocolate Barsfinely chopped

Remove stems and part of inner parts of strawberries to form a small bowl. Cut a sliver off of bottom of each strawberry so that strawberry will stand on end; discard slivers.

Beat cream cheese and Abuelita syrup in large mixer bowl until creamy. Fold in chopped chocolate. Place cream cheese mixture in large pastry bag with large star tip or spoon into gallon-size heavy-duty plastic bag with a 1/4-inch-wide opening cut at one corner. Pipe mixture into strawberry cupsfilling cups completely and then mounding mixture on top of each strawberry. Refrigerate for at least 1 hour before serving.

You can't beat the original. Satisfy your chocolate craving with some Toll House Famous Fudge.

NESTLÉ® TOLL HOUSE® Famous Fudge

(5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk

butter

marshmallows

(9 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

pecans

Combine sugarevaporated milkbutter and salt in mediumheavy-duty saucepan.Bring to a full rolling boil over medium heatstirring constantly.Boilstirring constantlyfor 4 to 5 minutes.Remove from heat.

Stir in marshmallowsmorselsnuts and vanilla extract.Stir vigorously for 1 minute or until marshmallows are melted.Pour into prepared baking pan; refrigerate for 2 hours or until firm.Lift from pan; remove foil.Cut into 48 pieces.

Traditional Butterscotch Fudge has wonderful flavors and is great to try when you like a different twist on a classic dessert.

Traditional Butterscotch Fudge

chopped nuts

Combine sugarevaporated milkbutter and salt in mediumheavy-duty saucepan. Bring to a full rolling boil over medium heatstirring constantly. Boilstirring constantlyfor 4 to 5 minutes. Remove from heat.

Stir in marshmallowsmorselsnuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

Butterscotch morsels add their sweet creaminess to this classic gingerbread cookie. The ultimate treat, warm from the oven with a glass of cold milk.

Butterscotch Gingerbread Cookies

ginger

cloves

molasses

Combine flourbaking sodacinnamongingercloves and salt in small bowl.

Beat sugarbuttermolasses and egg in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

The reviews are in! This five-star recipe makes an unforgettably delectable holiday gift – one family, friends, and coworkers won't soon forget. And with easy variations, you can make milk chocolate, butterscotch, or peanutty chocolate fudge.

CARNATION® Famous Fudge

For Milk Chocolate Fudge: Substitute 1 3/4 cups (11.5-ounce package) NESTLE® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.

For Butterscotch Fudge: Substitute 1 2/3 cups (11-ounce package) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.

For Peanutty Chocolate Fudge: Substitute 1 2/3 cups (11-ounce package) NESTLE® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

Customizable Cookies

NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough

Roll squares of dough into balls; flatten slightly. Place in muffin cups. Top each with 1 teaspoon of desired topping.

Cool in pan on wire rack for a few minutes.

Use knife or small spatula to loosen cookie and pop out of cups.

Chocolate Mudslide Frozen Pie is the pefect make-ahead dessert!Chocolate crumb crust is topped with a mixture of sour cream, melted semi-sweet chocolate morsels and coffee, then sprinkled with a layer of mini chocolate morsels.

Chocolate Mudslide Frozen Pie

(6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules

chocolate crumb crust

heavy whipping cream

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

Melt 1 cup morsels in smallheavy-duty saucepan over lowest possible heat. When morsels begin to meltremove from heat; stir. Return to heat for a few seconds at a timestirring until smooth. Remove from heat; cool for 10 minutes.

Combine coffee granules and water in medium bowl. Add sour creamgranulated sugar and vanilla extract; stir until sugar is dissolved. Stir in melted chocolate until smooth. Spread into crust; refrigerate.

Beat creampowdered sugar and cocoa in small mixer bowl until stiff peaks form. Spread or pipe over chocolate layer. Sprinkle with mini morsels. Freeze for at least 6 hours or until firm.

Chocolate Caramel Cookies

(2 sticks) butterat room temperature

(9-ounce package) NESTLÉ® TOLL HOUSE® Caramel Morsels

Combine flourcocoabaking soda and salt in small bowl.

Beat buttergranulated sugarbrown sugar and vanilla extract in large mixer bowl until creamy.

Add eggsone at a timebeating well after each addition.

Drop by well-rounded teaspoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until centers are set.

Cool on baking sheets for 2 minutes. remove to wire racks to cool completely.

Zucchini Bread

(about 2 medium) grated zucchini

baking powder

NESTLÉ® TOLL HOUSE® Milk Chocolate Morselsdivided (optional)

Combine zucchinisugaroileggspecansvanilla extractcinnamonbaking sodabaking powder and salt in a large mixer bowl. Mix until well combined. Add flour one cup at a timemixing thoroughly after each addition.

Pour into two 8 x 4-inch loaf pans sprayed with nonstick cooking spray or olive oil spray. Sprinkle morsels evenly over batter in each panif desired.

Bake at 350° F for 55 to 65 minutes or until golden brown.

Let cool completely. Cut each loaf into 8 slices; cut each slice in half.

Saltine Toffee

saltine crackers

walnuts

Line a 17.25 x 11.5-inch rimmed baking sheet with foil; spray with nonstick cooking spray. Place saltines in a singlerectangular layer with edges touching.

Heat sugar and butter in a small saucepan over medium heat. Cookstirring frequentlyfor about 5 minutes or until sugar is dissolved and mixture is combined. Pour carefully over saltines.

Bake for 5 minutes. Remove baking sheet from oven; turn oven off. Sprinkle morsels evenly over saltines; place in oven for 2 minutes to melt. Remove from oven; use a spatula to gently spread chocolate over all saltines. Sprinkle with nuts; press into chocolate.

Refrigerate for 1 to 2 hours or until hard. Peel off foil; break into pieces.

Choco Fondue

(12 ounces) Nestlé® Toll House® Semi-Sweet Chocolate Morsels

(12 fluid ounces) Nestlé® Carnation® Evaporated Milk

Cook morsels and evaporated milk in mediumheavy-duty saucepan over low heatstirring frequently until morsels are melted.

Serve with strawberriesapple slices and banana slices for dipping.

Store remaining sauce tightly covered in refrigerator.

Skillet S'mores Dip

(12 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

graham cracker squaresbroken along perforated lines

Sprinkle morsels into bottom of small cast iron skillet or oven-proof skillet. Cut marshmallows in half with scissors. Place marshmallow halves over morsels.

Bake at 450° F for 7 minutes or until marshmallows are toasted.

Cool on wire rack for a few minutes. Serve with graham crackers for dipping.

Chocolate Chip Cookie Dippers

(2 sticks) unsalted butterat room temperature

(12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morselsdivided

Flakey sea salt (optional)

Line a 18 x 13-inch half sheet pan with parchment paper.

Combine flourbaking soda and salt in small bowl.

Beat buttergranulated sugarbrown sugar and vanilla extract in large mixer bowl. Add eggsone at a timebeating well after each addition. Gradually beat in flour mixture. Stir in 1 cup morsels.

Spoon dough onto prepared pan. With handsflatten dough making sure it covers the pan completely.

Bake at 375° F for 20 to 25 minutes or until golden brown.

Cut into rectangles (8 rows crosswise and 5 lengthwise). And then cut each rectangle in half lengthwise so they resemble fries.

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The most viewed all desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine